New Study Reveals Organic Foods are Healthier than Conventional Foods

If you prefer eating 100% natural, organic food rather than conventionally grown food, a new study by an international team of experts proves you right. Being the largest study in this field, it states that organic crops and foods derived from these crops are about 69% healthier than conventional foods, in terms of number of key antioxidants.

Led by Newcastle University, UK, the experts analyzed 343 studies for the composition of organic and conventional crops. The study shows that eating organic fruit and vegetables every day adds antioxidants equal to eating 1-2 extra portions of conventional fruits and vegetables.

So far, this is the most comprehensive study of the nutritious nature of organic and conventional foods ever conducted. However, the findings are in contrast to those of a study by UK Food Standards Agency (FSA) in 2009 that indicated no substantial difference or advantages derived from organic crops and food. 

What makes the latest study groundbreaking is the extensive data analyzed as well as its findings that organically-grown crops contain 18-69% higher concentration of antioxidants such as polyphenolics. According to the National Center for Complementary and alternative Medicine, antioxidants help in fighting cancer, cardiovascular and neurodegenerative problems, Alzheimer’s, diabetes, Parkinson’s and other health conditions.

The best sources of antioxidants are fruits and vegetables containing vitamin C, vitamin E, lycopene and beta carotene. In simple words, if you include foods like broccoli, strawberries, nuts, spinach, carrots, peas, canola oil, sweet potatoes, tomatoes and watermelon in your diet, you are getting ample antioxidants. 

The study, published in the renowned British Journal of nutrition finds much lower level of toxic metals in organic food. Up to 50% lesser Cadmium was found in organic crops as compared to conventionally grown food. Most people are aware that excess exposure to cadmium can lead to kidney disease. Usually, cadmium levels in food are enhanced due to fertilizers or sewage sludge in crop fields. Considered as a human carcinogen by the EPA, cadmium still continues to invade our food.

Nitrogen content in organic crops was also significantly lower than conventionally grown crops. The study also reveals that there is a higher probability of pesticide residues in conventional crops as compared to organic crops. Several researchers have argued that the pesticide residue found in conventional food is very low and doesn’t pose any health risk. However, it is hard to estimate the accumulated effect of this exposure on the human body in the long run or the consequences of eating engineered food.

One of the authors of the study and a Washington State University scientist, Professor Charles Benbrook points out that the results of the study are highly significant for both research scientists as well as consumers. It throws light on the various benefits of organic food over conventionally grown food. Till now, people had to derive their own conclusions from conflicting information available about the nutrition value of organic food. Confirming the analysis, Professor Leifert is confident that the study provides overwhelming evidence regarding higher antioxidants and lower toxic metals in organic food.

Still, the internationally renowned team of scientists has left the study and its analysis open to debate. Certainly, this is just the starting point in the effort to identify and measure the advantages of adopting organic food.